Ingredients

For the topping

  • 800g forced rhubarb, trimmed
  • Grated zest and juice of 1 lemon
  • 150g caster sugar

For the pancakes

  • 150g self-raising flour
  • 1½ tsp baking powder
  • 40g caster sugar
  • 3 large eggs, separated
  • 250g tub ricotta
  • 100ml buttermilk
  • 60ml full-fat milk
  • 60g butter, melted and cooled

To serve

  • 6 tbsp Greek-style natural yoghurt
  • 3 passion fruit, halved

Method

  1. 1

    Preheat the oven to 180°C/gas mark 4. Wipe the rhubarb stalks clean and cut into 7.5cm-long pieces. Cut any thicker stems in half lengthways. Put in a large shallow roasting tray and scatter over the lemon zest and juice and the sugar. Cover with foil and bake for 30 mins until tender.

  2. 2

    Remove the rhubarb from the oven, uncover and carefully pour the cooking juices into a small pan. Boil rapidly for 3-4 mins until slightly syrupy. When cool, pour back over the rhubarb and set aside. 

  3. 3

    For the pancakes, sift the flour, baking powder and a pinch of salt into a mixing bowl, then add the sugar. Make a well in the middle and add the egg yolks, ricotta, buttermilk, milk and 25g of the melted butter. Whisk together to make a smooth batter.

  4. 4

    In a separate bowl, whisk the egg whites into soft peaks then gently fold them into the batter.

  5. 5

    Heat a large non-stick frying pan over a medium heat. Brush with some of the remaining melted butter. Add 3 large spoonfuls of the batter, spaced apart, and cook for 2 mins until golden brown underneath and bubbles start to appear on top. Flip and cook for 1-2 mins more. Serve in batches as you cook them or put them on a plate, then cover with a clean tea towel and keep warm in a low oven while you cook the rest. You should get 18 pancakes.

  6. 6

    Serve 3 pancakes per person on warmed plates, topped with some of the roasted rhubarb, a dollop of Greek-style natural yoghurt and the seeds of half a passion fruit. 

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 17.7g 25%
  • Saturates 9.8g 49%
  • Sugars 35.2g 39%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 666kj/159kcal

Each serving provides

52.5g carbohydrate 1.1g fibre 12.3g protein

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